Protein-protein crosslinking in food: proteomic characterisation methods, consequences and applications
ConclusionsThe advent of mass spectrometry-based approaches for identifying chemically induced crosslinks in proteins has introduced a welcome set of tools to elucidate protein structure. However, despite this progress, crosslinks that occur naturally in food or form during processing, continue to present unique challenges that have yet to be wholly overcome in studying complex food systems. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 15, 2019 Category: Food Science Source Type: research

A critical review on the possible remediation of sediment in cocoa/coffee flavored milk
ConclusionsPresent review suggests that polysaccharides, proteins and calcium ions contained in the cocoa or coffee powder are main components of the sediment in the flavored milk. The insoluble polysaccharides based sediment in the flavored milk can be reduced by increasing the solubility of coffee or cocoa powder with the use of enzymes. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 15, 2019 Category: Food Science Source Type: research

A state-of-the-art review on Facilitating Sustainable Agriculture through Green Fertiliser TechnologyAdoption: Assessing Farmers Behavior
Publication date: Available online 15 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Nadia Adnan, Shahrina Md Nordin, Mohamad Ariff Bahruddin, Ahmad Hussen TareqAbstractGreen technology is the means of improving towards the rising environmental concern. The implication of green fertilizer technology (GFT) is the need for the modern development of environmentally friendly technology, also to increase the production level among all the agriculture crops. It is especially needed for paddy production, as it has always been considered as an important commodity because it is the main staple food for the n...
Source: Trends in Food Science and Technology - February 15, 2019 Category: Food Science Source Type: research

Intrinsic and extrinsic factors affecting rice starch digestibility
Publication date: Available online 13 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Michelle R. Toutounji, Asgar Farahnaky, Abishek B. Santhakumar, Prakash Oli, Vito M. Butardo, Christopher L. BlanchardABSTRACTBackgroundThe current incidence of obesity and type 2 diabetes is at global epidemic levels. To mitigate their impact, there is a need to develop starch-containing foods that give rise to a low and stable postprandial blood glucose response by increasing the proportion of slowly-digestible and indigestible carbohydrate content. Rice is an ideal target food for such dietary intervention becaus...
Source: Trends in Food Science and Technology - February 14, 2019 Category: Food Science Source Type: research

A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector
Publication date: Available online 14 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Jessica Aschemann-Witzel, Gastón Ares, John Thøgersen, Erminio MonteleoneAbstractBackgroundHumanity’s current use of resources is not in line with the goal of sustainable development. Climate change impact scenarios appear worryingly pessimistic. The agricultural and food production accounts for a particularly high share of the impact, and this also holds for consumption of food. Transforming food consumption plays a crucial role in tackling the challenges, and sensory consumer science can contri...
Source: Trends in Food Science and Technology - February 14, 2019 Category: Food Science Source Type: research

Sampling guidelines for building and curating food authenticity databases
Publication date: Available online 14 February 2019Source: Trends in Food Science & TechnologyAuthor(s): James Donarski, Federica Camin, Carsten Fauhl-Hassek, Rob Posey, Mike SudnikAbstractBackgroundFood fraud is a global issue often detected through the use of analytical testing. Analysis of suspect foodstuffs and comparison of their results to those contained within a food authenticity database is a typical approach. This scientific opinion was commissioned as part of the FoodIntegrity EU project to provide guidance for the creation of these food authenticity databases.This opinion paper provides what the authors bel...
Source: Trends in Food Science and Technology - February 14, 2019 Category: Food Science Source Type: research

A review of the approaches to predict the ease of swallowing and post-swallow residues
ConclusionsIn vitro and in silico experiments represent attractive complements to the in vivo investigations because they allow varying parameters independently, which is key to understand the effect of different food and drink properties and to adapting them to different needs. Two motor control strategies are commonly used, namely imposing displacements or stresses. These models have helped clarifying the role of bolus rheology in the oral phase of swallowing and the importance of salivary coating in the pharyngeal bolus flow. Few areas of improvements were identified: the use of more realistic geometries and mechanical ...
Source: Trends in Food Science and Technology - February 13, 2019 Category: Food Science Source Type: research

Olive oil sensory evaluation: An alternative to the robust coefficient of variation (Cvr %) for Measuring panel group performance in official tasting sessions
Publication date: Available online 11 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Mauro AMELIOAbstractSensory evaluation of virgin olive oil has become an issue since its first inclusion in law requirements, in 1991. After more than 25 years of application, it is still criticised for its alleged unreliability. Nevertheless, many panel groups have begun their activity everywhere olive oil consumption is noticeable. The official method considers the way of evaluating panel group performance through different tests regularly carried on, both on single assessors and on panel group in its whole. Durin...
Source: Trends in Food Science and Technology - February 13, 2019 Category: Food Science Source Type: research

The Antecedents of the Consumer Purchase Intention: Sensitivity to Price and Involvement in Organic Product: Moderating Role of Product Regional Identity
ConclusionsThe findings allowed us to deduce that the interviewed Tunisian customers intend to buy organic olive oil because they are concerned about preserving both their health and their environment. Also, these customers are more involved in regional organic products and are able to pay high prices to buy these products in order to profit from their safety, traceability and high quality. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 13, 2019 Category: Food Science Source Type: research

Glycemic control in Chinese steamed bread: Strategies and opportunities
ConclusionsMany functional food ingredients from different sources have been used to reduce the GI of CSB. Suitable processing conditions also have the potential to reduce the GI. Functional ingredients can also be used to improve other related nutritional properties such as antioxidant activity and inhibition on formation of advanced glycation products. While achieving the nutritional benefits of reducing GI, textural and sensory quality of the CSB should be maintained or improved. A comprehensive approach should be used to design CSB with targeted glycemic property without compromising the eating quality. (Source: Trends...
Source: Trends in Food Science and Technology - February 13, 2019 Category: Food Science Source Type: research

A New Generation Plant For The Conventional Cuisine: Quinoa (Chenopodium Quinoa Willd.)
Publication date: Available online 11 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Aybuke Ceyhun Sezgin, Nevin SanlierAbstractBackgroundThe quinoa herb belongs to the family of Chenopodiaceae where spinach and beet are also found. It is a kind of herb that is native to South America and there are about 250 kinds of Chenopodium species worldwide. It is considered a sacred herb by humans due to the high level of protein in its composition and its content of essential amino acids in a balanced manner. In addition, due to the fact that quinoa has a high value of energy and nutrients and because of its...
Source: Trends in Food Science and Technology - February 13, 2019 Category: Food Science Source Type: research

Ethanol Standard in Halal Dietary Product Among Southeast Asian Halal Governing Bodies
ConclusionsFindings from the analysis suggest that authorities in those four countries differ their judgement based on these four factors; the material of preference for ethanol content; the technique of preference in ethanol detection laboratory; the undetermined constant in Blood Alcoholic Concentration calculation; and Islamic worldview on the usage of Alcohol. This review will be able to provide clarification and future references in constructing universal halal standard of ethanol content in the dietary product. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 13, 2019 Category: Food Science Source Type: research

New Approach for Yoghurt and Ice Cream Production: High-Intensity Ultrasound
This study summarizes the major applications and important advantages of HIU in yoghurt and ice cream production, including research findings.Key findings and conclusions: In yoghurt technology, HIU can be utilized to improve homogenization and emulsification by reducing milk fat globule size, to increase viscosity and water holding capacity by reducing syneresis, to enhance gel strength and firmness by increasing coagulation properties of whey proteins, to reduce fermentation time by improving lactose hydrolysis, and to stimulate probiotic bacteria. In ice cream technology, certain benefits can be achieved by HIU applicat...
Source: Trends in Food Science and Technology - February 11, 2019 Category: Food Science Source Type: research

An overview on preparation of emulsion-filled gels and emulsion particulate gels
Conclusions: Oil droplets depending on their interfacial composition act as either active or inactive fillers in an emulsion-filled gel. Actively functioning oil droplets can increase gel modulus, whereas, inactive oil droplets typically weaken gel texture. Interactions between surfactants and polymers, which influences filler affinity to gel matrix, have significant consequences on emulsion gel rheology. For protein-based emulsion gels, surfactant may also influence proteins unfolding and aggregation.In situ gelation of an emulsion can be triggered by environmental factors such as temperature changes during processing and...
Source: Trends in Food Science and Technology - February 11, 2019 Category: Food Science Source Type: research

Towards a holistic approach for multi-objective optimization of food processes: a critical review
Publication date: Available online 10 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Martial Madoumier, Gilles Trystram, Patrick Sébastian, Antoine CollignanAbstractWhile Multi-objective Optimization (MOO) has provided many methods and tools for solving design problems, food processes have benefitted little from them. MOO encompasses the identification of performance indicators, process modelling, preference integration, trade-off assessment, and finding the best trade-offs. In this review, the use of these five elements in the design of food processes through MOO is analysed. A number of stu...
Source: Trends in Food Science and Technology - February 11, 2019 Category: Food Science Source Type: research

Sustainable Development of Carbon Nanodots Technology: Natural Products as A Carbon Source and Applications to Food Safety
Publication date: Available online 10 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Chia-Chi Huang, Yi-Shan Hung, Yih-Ming Weng, Wenlung Chen, Yen-Shi LaiAbstractRecycling of materials is one way to achieve resource conservation, which could be implemented in new technology to sustain its development. We organize this review to raise awareness of the applications of photoluminescent carbon nanodots (C-dots) to food safety, with an emphasis on C-dots synthesized from food or food wastes. The diverse chemical constituents in agriculture and food products, including wastes, provide a multitude of carb...
Source: Trends in Food Science and Technology - February 11, 2019 Category: Food Science Source Type: research

Olive oil quality and authenticity: a review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future
ConclusionsThis review critiques existing regulatory methods and standards, highlights weaknesses and proposes possible solutions to safeguard the consumer and protect the OO market. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 11, 2019 Category: Food Science Source Type: research

Recent Development of Microwave Fluidization Technology for Drying of Fresh Fruits and Vegetables
ConclusionsThe drying uniformity of fruits and vegetables during MFD is improved in the case of uneven drying of microwave. Nutrition loss, drying efficiency is in advantage compared with hot air drying and static microwave drying. The drying quality and uniformity is good with puffing effect in PMVD and suitable for snacks. However, MASD and PMVD cannot achieve continuous production of dehydrated fruits and vegetables. The material is mixed evenly during MMFD with continues process, while the distribution and moving speed of the material in the fluidized bed need to be improved. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 11, 2019 Category: Food Science Source Type: research

Using polysaccharides for the enhancement of functionality of foods: a review
Publication date: Available online 10 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Xu Lu, Jinghao Chen, Zebin Guo, Yafeng Zheng, Mary C. Rea, Han Su, Xiuhua Zheng, Baodong Zheng, Song MiaoAbstractBackground: Flavor, taste and functional ingredients are important ingredients of food, but they are easily lost or react during heating and are not stable. Carbohydrate-carbohydrate interactions (CCIs) and carbohydrate-protein interactions (CPIs) are involved in a variety of regulatory biological processes in nature, including cell differentiation, proliferation, adhesion, inflammation and immune respons...
Source: Trends in Food Science and Technology - February 10, 2019 Category: Food Science Source Type: research

Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
Publication date: Available online 10 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Md. Saifullah, Mohammad Rezaul Islam Shishir, Rayhana Ferdowsi, Md Ramim Tanver Rahman, Quan Van VuongAbstractBackgroundEncapsulation of flavor and aroma in an appropriate form is an important concern for a long time. Encapsulation is the most successful way not only to preserve or mask flavor and aroma compounds but also to enhance their thermal and oxidative stability, overcome the limitations of high volatility, to control the fast release and improve the poor bioavailability, as well as to increase their applica...
Source: Trends in Food Science and Technology - February 10, 2019 Category: Food Science Source Type: research

Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations
Publication date: Available online 10 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Mohsen Gavahian, Brijesh K. Tiwari, Yan-Hwa Chu, Yu-Wen Ting, Asgar FarahnakyAbstractBackground.Food texture is an important quality characteristic that affects sensory perception and consumer satisfaction. Thermal processing applies to food material for several reasons including palatability improvement and shelf life extension. Ohmic heating is an energy- and time-saving technique that was previously proposed as an alternative to conventional heating methods in the food industry.Scope and approach.Investigating th...
Source: Trends in Food Science and Technology - February 10, 2019 Category: Food Science Source Type: research

Sustainable valorisation of tomato pomace: A comprehensive review
Publication date: Available online 10 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Zhiqiang Lu, Jiajia Wang, Ruiping Gao, Fayin Ye, Guohua ZhaoABSTRACTBackgroundA large amount of tomato pomace is produced from industrial processing, most of which is not properly utilized. This not only causes a waste of valuable resources but also increases the environmental burden.Scope and approachSummarizing the proximate composition of tomato pomace, this review mainly discussed its comprehensive utilization in animal feed, as a food ingredient, and in recovering valuable components, such as lycopene, dietary ...
Source: Trends in Food Science and Technology - February 10, 2019 Category: Food Science Source Type: research

Bioactive compounds from by-products of rice cultivation and rice processing: Extraction and application in the food and pharmaceutical industries
Conclusions: The utilization of waste and by-products from rice cultivation and commercial rice processing has generated increased interest as a means to improve human health, increase farmer income, and reduce environmental pollution. Bioactive compounds from these byproducts can be used in many ways, such as for food colorants, food enrichment, food preservatives, anti-cancer agents, or anti-inflammatory agents. In addition, they can also be applied as alternative compounds, instead of synthetic food additives or drugs. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 10, 2019 Category: Food Science Source Type: research

Bioprospecting of Brown Seaweeds for Biotechnological Applications: Phlorotannin Actions in Inflammation and Allergy Network
ConclusionsThe many outcomes revisited herein support the potential of phlorotannins as key compounds from still underexplored natural matrices, with a large spectrum of activity and low toxicity. Moreover, this work prospects the development of innovative and more detailed in vitro and in vivo studies, highlighting some potential directions for future progress in the design of novel therapeutic strategies from seaweed-derived products, also considering the limitations of past and current approaches. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 10, 2019 Category: Food Science Source Type: research

Edible Flowers as Functional Food: A Review on Artichoke (Cynara cardunculus L.)
ConclusionsCynara cardunculus L. flower is known to have health protective potential; in vivo and in vitro studies have demonstrated their hepatoprotective, anticarcinogenic and hypocholesterolemic functions. The flower exudate is used as vegetable rennet to obtain cheese. Of particular note, we highlight the need to characterise artichoke’s immature and mature flower compounds and their dose-dependent effect on (i) the cheese-making process, and (ii) pathological processes. Knowledge of the technological and biological properties of these compounds will enable the exploration of their potential for new product desig...
Source: Trends in Food Science and Technology - February 10, 2019 Category: Food Science Source Type: research

Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties
Publication date: Available online 10 February 2019Source: Trends in Food Science & TechnologyAuthor(s): A.F. Monnet, K. Laleg, C. Michon, V. MicardAbstractEnriching cereal products with legume flour has nutritional advantages, notably that of improving the amino acid balance, but also modifies their processability and properties. Being able to predict such modifications is a major issue for industry.In this review, we focus on the properties of the main components of cereal and legume flour (proteins and starch), and their functionality during processing of five typical cereal products (snacks, pasta, biscuits, cakes ...
Source: Trends in Food Science and Technology - February 10, 2019 Category: Food Science Source Type: research

Cashew nut allergy; immune health challenge
Publication date: Available online 10 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Tabussam Tufail, Farhan Saeed, Huma Bader Ul Ain, Bushra Niaz, Muhammad Afzaal, Ahmad Din, Hafiz Ansar Rasul SuleriaAbstractBackgroundCashew nut allergy is a significant tree nut allergy that is increasing gradually and becoming serious health issue these days. Allergens responsible for cashew nut allergy are highly potent and for some people, these reactions have the potential to be severe and even life-threatening (anaphylaxis). Increased consumption of cashew nuts and a change in eating and cooking may be respons...
Source: Trends in Food Science and Technology - February 10, 2019 Category: Food Science Source Type: research

Human health, legislative and socioeconomic issues caused by the fish-borne zoonotic parasite Anisakis: challenges in risk assessment
ConclusionsVisual inspection (and candling) of fishery products as required by EU legislation is not efficient for parasite detection. Consequently, visible (and non-visible) Anisakis reach the market and may be detected (and eaten) by consumers. Marine fish appears to be the only industrial food product that is at high risk of containing parasites when placed on the market.Anisakiasis and allergy to Anisakis are hidden, underestimated emerging zoonoses worldwide. There is a need to better understand the impact of these zoonoses on individual health and particularly exposed human populations, and to assess the risk posed b...
Source: Trends in Food Science and Technology - February 9, 2019 Category: Food Science Source Type: research

Application of non-invasive technologies in dry-cured ham: An overview
Publication date: Available online 8 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Cristina Pérez-Santaescolástica, Ilse Fraeye, Francisco J. Barba, Belen Gómez, Igor Tomasevic, Alberto Romero, Andrés Moreno, Fidel Toldrá, Jose M. LorenzoAbstractBackgroundDry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not on...
Source: Trends in Food Science and Technology - February 9, 2019 Category: Food Science Source Type: research

Pomegranate and grape by-products and their active compounds: are they a valuable source for food applications?
ConclusionsThe potential application of fruits by-products is assessed in the paper. The extraction processes, in their majority, are simple and resort to eco-friendly solvents such as ethanol or water. Pomegranate and grape seed extracts present high antioxidant and antimicrobial activity, which makes them excellent candidates to be used as natural additives or active compounds in the food and food packaging industries. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 9, 2019 Category: Food Science Source Type: research

NUTRITION IN THE DIGITAL AGE - How digital tools can help to solve the personalized nutrition conundrum
Conclusions: We outline how a conceptual self-learning expert system could implement this approach, based on multifactorial lifestyle interventions, and give specific examples in the contexts of diabetes and obesity. Combining behaviour and physiological responses into a single entity removes the requirement to measure food intake, enabling users to map their individualised ‘path of least resistance’ to specific health outcomes. This new approach could be provided at minimal cost by leveraging users existing mobile devices, e.g. smart phones, watches, fitbits etc. The novelty in this concept is that the methodo...
Source: Trends in Food Science and Technology - February 9, 2019 Category: Food Science Source Type: research

Mapping Energy Consumption in Food Manufacturing
ConclusionsEnergy figures show that instant coffee, milk powder, French fries, crisps and bread are among the most energy intensive food products. The thermal processes involved in their manufacturing consumed large proportions of the total processing energy. In the meat and dairy processing sectors, energy and water use have increased due to a rise in hygienic standards and cleaning requirements. Additionally, meat products are processed - and sometime over processed - to a higher degree for consumer convenience, all this increasing the associated energy usage for manufacture. Regarding food transportation, more than 98% ...
Source: Trends in Food Science and Technology - February 9, 2019 Category: Food Science Source Type: research

Emerging technology applications for improving seed germination
Publication date: Available online 8 February 2019Source: Trends in Food Science & TechnologyAuthor(s): E.J. Rifna, K. Ratish Ramanan, R. MahendranABSTRACTBackgroundFood security is an important alarming issue across the globe and seed is an important structure to maintain the production capacity of plants. With the fast development of urbanization and globalization, the prevailing way to secure food is to adopt new technologies that improve grain yield and germination rate by maintaining the crop quality. The novel technology had been effectively used in many food processing operations such as gelation, extraction, co...
Source: Trends in Food Science and Technology - February 9, 2019 Category: Food Science Source Type: research

Edible insects as innovative foods: Nutritional and functional assessments
Publication date: Available online 8 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Seema Patel, Hafiz Ansar Rasul Suleria, Abdur RaufAbstractIn the face of rising population, food insecurity is emerging as a global challenge. Nutritious sources of food are frantically being searched for. Underutilized food candidates are being assessed for feeding the global population. In this regard, Arthropods, the largest phylum fits the bill, and holds tremendous promise, without harming the environment. Loaded in proteins, fat and minerals, the “edible insects” can alleviate hunger and malnutritio...
Source: Trends in Food Science and Technology - February 9, 2019 Category: Food Science Source Type: research

Application and functions of fat replacers in low-fat ice cream: a review
Publication date: Available online 8 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Mehdi Akbari, Mohammad Hadi Eskandari, Zahra DavoudiAbstractIce cream as a complex multi-phase food consists of fat globules, air bubbles and ice crystals dispersed in a semi-frozen solution. Ice cream contains about 12% fat, which plays a significant role in ice cream structural and organoleptic properties. On the other hand, consumers are interested in consuming low-fat foods. Consequently, nowadays many fat replacers are utilized in low-fat ice cream that can mitigate textural and sensory defects caused by reducin...
Source: Trends in Food Science and Technology - February 9, 2019 Category: Food Science Source Type: research

Rapid Detection and Control of Psychrotrophic Microorganisms in Cold Storage Foods: A Review
Publication date: Available online 7 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Qingyi Wei, Xiaomei Wang, Da-Wen Sun, Hongbin PuAbstractBackgroundPsychrotrophic microorganisms reproduce rapidly, producing some high thermal stability lipases and proteases in refrigerated foods, which have negative effects on food quality. There are many researches on the detection of psychrotrophic microorganisms in foods, especially on the development of rapid and automatic technologies.Scope and approachThe present review focuses on the development of rapid detection methods of psychrotrophic microorganisms in ...
Source: Trends in Food Science and Technology - February 8, 2019 Category: Food Science Source Type: research

The emergence of India as a blossoming market for nutraceutical supplements: An overviewoverview
ConclusionToday, the Food Safety and Standards authority of India (FSSAI) ensures that regulations for nutraceuticals in India are at par with the international standards. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 8, 2019 Category: Food Science Source Type: research

Part of the Problem or the Solution? Indiscriminate Use of Bacteriophages in the Food Industry Can Reduce their Potential and Impair Growth-based Detection Methods
Conclusions.Indiscriminate use of phages is not innocuous and can drastically reduce the potential of phages as an alternative class of anti-bacterial agent. It is important to avoid the development of phage-resistant bacteria, inhibition in standard microbiological monitoring, phage-spread and possibly the consumption of contaminated food. This could be expedited by a declaration of phage-treated food and the application of alternative detection methods for both, food-borne bacteria and applied phages. Additionally, use and development of new disinfectants effective against phages and awareness of the consequences of habi...
Source: Trends in Food Science and Technology - February 8, 2019 Category: Food Science Source Type: research

The International Symposium “Standardisation of Non-Targeted Methods for Food Authentication”, November 28–29, 2016
Publication date: Available online 8 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Bettina Horn, Susanne Esslinger, Sara Schaarschmidt, Carsten Fauhl-HassekAbstractThe German Federal Institute for Risk Assessment (BfR) held an international symposium on 28–29 November 2016 in Berlin/Germany entitled “Standardisation of Non-targeted Methods for Food Authentication”. The main issues addressed at the conference covered (1) general aspects of standardisation of non-targeted approaches in food authentication, (2) the most current status quo on validation and standardisation of analytic...
Source: Trends in Food Science and Technology - February 8, 2019 Category: Food Science Source Type: research

Microemulsions as Nanoreactors for Synthesis of Biopolymer Nanoparticles
Publication date: Available online 5 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Sara Asgari, Amir Hossein Saberi, David Julian McClements, Mengshi LinAbstractBiopolymer nanoparticles are a versatile group of colloidal delivery systems with numerous food and pharmaceutical applications. Various methods have been employed for the fabrication of these nanoparticles. However, many conventional methods are infeasible for practical utilization because they involve multiple steps and involve energy-, time- and, material-consuming methods. Microemulsion droplets are particularly suitable for the practic...
Source: Trends in Food Science and Technology - February 6, 2019 Category: Food Science Source Type: research

Dry Fractionation Methods for Plant Protein, Starch and Fiber Enrichment: A Review
ConclusionsDry fractionation methods exhibit lower energy and water consumption relative to wet extraction and retain native structure and function of components. However, these technologies are not yet suitable for the production of high-purity isolates (>90%). Physical limitations of these technologies, such as powder fouling and low process yield, may pose problems for commercialization. Increases in product concentration have been achieved by recycling fractions and by combining different separation techniques in series, such as air classification followed by electrostatic separation. Recent patents show a trend in ...
Source: Trends in Food Science and Technology - February 6, 2019 Category: Food Science Source Type: research

High Contamination Levels of Deoxynivalenol-induced Erythrocyte Damage in Different Models
Publication date: Available online 6 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Yue Huang, Shuang Liu, Wei Hou, Peng Xiao, Nianjun Chen, Pei Qiu, Zhao Peng, Yuxiao Liao, Liangliang Wang, Dan Li, Liegang Liu, Wei YangAbstractBackgroundConsumptions of DON-contaminated food by farm animals and humans lead to mycotoxicoses. Based on the previous studies, DON may cause the morphological, numerical and functional abnormity of erythrocyte in animals such as pigs, poultry, horses, mice, humans and so on. But at present, there is still a lack of full and systematic discussion of the DON-induced erythrocy...
Source: Trends in Food Science and Technology - February 6, 2019 Category: Food Science Source Type: research

Atomic Force microscopy techniques to investigate activated food packaging materials
Publication date: Available online 30 November 2018Source: Trends in Food Science & TechnologyAuthor(s): Francesco Marinello, Antonietta La Storia, Gianluigi Mauriello, Daniele PasseriAbstractBackgroundSince its invention, Atomic Force Microscopy has demonstrated to be one of the most interesting and useful techniques in many fields such as biology, optics and electronics to investigate nanoscale phenomena. Not only can it provide high resolution three-dimensional imaging of surfaces, but it also allows quantitative characterization of topographies, forces, mechanical and viscoelastic properties of interfaces at nanome...
Source: Trends in Food Science and Technology - February 5, 2019 Category: Food Science Source Type: research

Reprint of: Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria
Publication date: Available online 31 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Charles M.A.P. Franz, Heidy M.W. den Besten, Christina Böhnlein, Manfred Gareis, Marcel H. Zwietering, Vincenzina Fusco (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 5, 2019 Category: Food Science Source Type: research

Thymus spp. plants - Food applications and phytopharmacy properties
Publication date: Available online 5 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Bahare Salehi, Mohammad Sanad Abu-Darwish, Amer Hussein Tarawneh, Celia Cabral, Anastassiya V. Gadetskaya, Ligia Salgueiro, Tahereh Hosseinabadi, Sadegh Rajabi, Warren Chanda, Mehdi Sharifi-Rad, Rofhiwa Bridget Mulaudzi, Seyed Abdulmajid Ayatollahi, Farzad Kobarfard, Dılhun Keriman Arserim-Uçar, Javad Sharifi-Rad, Athar Ata, Navid Baghalpour, María del Mar ContrerasABSTRACTBackgroundThymus genus has been used since ancient times for their valuable health properties, which could be attributed to their c...
Source: Trends in Food Science and Technology - February 5, 2019 Category: Food Science Source Type: research

Recent Progress in the Utilization of Pea Protein as an Emulsifier for Food Applications
Publication date: Available online 5 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Travis G. Burger, Yue ZhangABSTRACTBackgroundThere is an increasing movement within the food industry to find consumer friendly plant protein ingredients to replace those from animal sources. Pea (Pisum sativum L.) protein has been extensively studied because it provides good nutritional properties, functionality, is readily available, and has low allergenicity.Scope and approachThe focus of this review is a summary of the current progress in understanding and characterizing the use of pea protein as an emulsifier. T...
Source: Trends in Food Science and Technology - February 5, 2019 Category: Food Science Source Type: research

Recent advances in the development of sesquiterpenoids in the treatment of type 2 diabetes
Publication date: Available online 5 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Lei Chen, Xu Lu, Hesham El-Seedi, Hui TengAbstractBackgroundTreatment of type 2 diabetes mellitus (T2DM) through dietary terpenoids is receiving a promising interest and sesquiterpenoids’ importance for food and pharmaceutical industries is mainly based on the existed scientific works.Scope and approachSesquiterpenoids might contribute to prevent or delay T2DM by inhibiting key enzymes relevant for hyperglycemia, modulating β-cells function, targeting insulin signaling route, etc. Sesquiterpenoids also hav...
Source: Trends in Food Science and Technology - February 5, 2019 Category: Food Science Source Type: research

A review on nuclear Overhauser enhancement (NOE) and rotating-frame Overhauser effect (ROE) NMR techniques in food science: basic principles and applications
Publication date: Available online 5 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Ali Sedaghat Doost, Marzieh Akbari, Christian V. Stevens, Arima Diah Setiowati, Paul Van der MeerenBackgroundThe characterization of the original chemical structure and induced changes of micro- and macro-molecules using analytical techniques with concise and detailed outcomes is potentially one of the major challenges for food scientists. To this end, the non-invasive nuclear magnetic resonance (NMR) technique can play a significant role through employment of different NMR methods. The Nuclear Overhauser effect (NOE...
Source: Trends in Food Science and Technology - February 5, 2019 Category: Food Science Source Type: research

¿What is the new about food packaging material? A bibliometric review during 1996–2016
This article presents a bibliometric review to identify during the last 20 years, what types of materials have been used to develop food packaging for human consumption, also identifies who are the most focused researchers in this topic, which countries are most interested in the field and how an entire academic social network has been created to identify the future of food packaging.Key findings and conclusionsThe results show that the future of food packaging materials includes not only an advanced use of technology, but also a great concern for the care of health and the environment. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - February 2, 2019 Category: Food Science Source Type: research

State-of-the-Art in Terahertz Sensing for Food and Water Security – A Comprehensive Review
ConclusionsThis paper presents a first-time review of the open literature covering the advances in the THz sensing for microbiological contamination of food and water, in addition to state-of-the-art in network architectures, applications and recent industrial developments. With unique superiority, the THz non-destructive detection technology in food inspection and water contamination detection is emerging as a new area of study. With the great progress, some important challenges and future research directions are presented within the field. (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - January 31, 2019 Category: Food Science Source Type: research